How to eat fresh lobster #explorecanada #NovaScotia #foodie

Ok, back to the lobster! Monica took us through each step meticulously. The first step was to twist off the big claws and crack them open. These are my favourite parts of the lobster – the meat is abundant, easy to get to and supremely tasty. The next step was breaking off the tail from the body. We did this by arching the tail back until it cracked. We then broke off the flippers from the tail and used a little fork to dig out the meat – it’s easier to get it out if you keep the tail arched. The next step was removing the back (shell) from the body. To my surprise, the back came off rather easily. Here’s where you’ll find the ‘tomally’ or the lobster’s liver. Some people swear that this is the best part of the lobster. I wasn’t too enthusiastic – perhaps it’s an acquired taste. I prefer the big claws. The slightly more difficult part followed: breaking the body in two to ...